HELEN'S EGGPLANT SOUP
This is a good way to use my sister Jeanne's eggplant that her garden produces all summer. The vegetables are all cut the same way, so your kids will eat it too! Just don't say it is eggplant soup! My sister has been hounding me for this recipe ever since she tasted it at my summer job in Wolfeboro, NH. Bon appetit!
Provided by Helen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h5m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oil in a large soup pot over low heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and cook for 5 minutes. Add carrots and cook for 5 minutes. Mix in garlic and cook until white, about 2 minutes. Add diced tomatoes and cook until heated through, about 3 minutes.
- Season soup with basil, oregano, and pepper. Add water and vegetable soup base and bring to a boil, about 5 minutes. Reduce heat to a simmer and cook until vegetables are tender, about 5 minutes more.
- Add zucchini and summer squash to the soup and cook until tender, 3 to 5 minutes. Stir in eggplant and cook until tender, about 5 minutes more. Fold in cooked pasta and adjust seasonings.
Nutrition Facts : Calories 76.6 calories, Carbohydrate 13.4 g, Fat 1.8 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 88.9 mg, Sugar 3.5 g
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nicholas mutinda
[email protected]I'm adding this recipe to my regular rotation. It's that good!
Wesley Stone
[email protected]Five stars! This soup is amazing!
Cherry Arcila
[email protected]I would definitely recommend this recipe to anyone who loves eggplant or is looking for a new and exciting soup to try.
Ufot Favour
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Katie b
[email protected]This soup turned out great! I used fresh herbs from my garden and it really made a difference in the flavor.
John Nelson
[email protected]I love the smoky flavor of the roasted eggplant in this soup. It's a unique and delicious twist on a classic recipe.
Rina Khadgi
[email protected]This soup is a great way to use up leftover eggplant. It's also a healthy and affordable meal.
njoroge sabetty
[email protected]I'm not usually a fan of eggplant, but this soup changed my mind. It was rich, flavorful, and surprisingly light.
Karina Van loock
[email protected]This recipe was easy to follow and produced delicious results. I made it for a dinner party and everyone raved about it.
Mudasar Rehman
[email protected]This eggplant soup was a delightful culinary experience! The flavors blended perfectly, and the texture was smooth and creamy. I especially appreciated the hint of smokiness from the roasted eggplant.